Chicken:
Heat olive oil in skillet on medium. Season chicken on both sides with cumin, chili powder, salt and pepper. Cook chicken in skillet until cooked through, about 4-5 minutes per side. Set aside to cool for 10 minutes. Shred chicken.

Cut each poblano pepper to create a “boat” – down the center from top to bottom, then across the top to form a “T” – this will help you easily remove the seeds at the top of the pepper. Remove any excess ribs or seeds; a few seeds may remain.

Gently stuff each pepper with the chicken and corn mixture. Place stuffed peppers on a baking sheet, and cook for 30 minutes until slightly browned – the peppers should just be beginning to wrinkle/blister.